Quinoa flakes kick this up to a new level of flavor. The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.
A few updates: I've updated the following posts with new pictures and recipe notes...my go-to french bread roll recipe, this delicious broccoli and cheesy rice casserole and my favoritest (yes, favoritest) sloppy joes. A final last treat to tempt your
Ok, so I'm addicted to making pumpkin cookies, I just had to try these. Thanks to Tricia and Lisa, I made these tasty and simple pumpkin cookies and added a few
I have a thing for pink. Which is a little odd since pink isn't officially my favorite color. In reality my favorite color is purple. Growing up my love for all things purple didn't just apply to sneakers and crayons
Okay, I know that Valentine’s day is coming up, and maybe you guys out there are trying to think of what to buy your special lady friend. Here’s a hint: she wants some chocolate. Even if she says she doesn’t,
I use this recipe when making my rose cake, my hydrangea cake, or any cake that I want the frosting to be able to hold its shape! This makes quite a bit, but can be refrigerated quite easily. And yes, I sometimes use half crisco/half butter. This recipe is SWEET. Super sweet.
Looking for a chocolaty dessert using Betty Crocker SuperMoist cake mix? Then try this luscious cake that’s topped with ganache and filled with marshmallow creme.
